If using the oven, preheat to 425. Put a rimmed baking sheet lined with foil in the cold oven. Letting the pan get hot with the oven will help the potatoes get crispy faster. And, using foil conducts heat and allows for a crispy result, whereas parchment paper is meant to prevent browning. So, use foil if you can.

Add 8 cups water to a large deep saucepan or pot. Bring to a boil. Add 1 tablespoon regular table salt or kosher salt, ½ teaspoon baking soda, and all the cut potatoes to the boiling water. Return to a boil. Once boiling again, reduce to a simmer and cook for 8-10 minutes until potatoes are just slightly tender. Don't overcook!

Drain potatoes and let them sit for a minute to release some steam. Add potatoes and oil to a bowl or large reusable bag. Stir well to coat, trying to roughen up the potatoes as you do. Stir aggressively to create rough bits on the outside of the potatoes. This will create more crispy bits!

Combine all the spices in a small bowl. Sprinkle over the potatoes and stir again until well combined.

OVEN: Remove hot lined baking sheet from the oven and spread the potatoes onto it. Flip potatoes to make sure the cut side is down flat against the hot pan. Bake for 35-40 minutes, until desired crispness. Don't flip during the baking time.

AIR FRYER: Spread out in as much of a single layer as possible. Air fry at 400 degrees for 15-20 minutes (depending on the size of your air fryer) or until desired crispness.

Serve with dipping sauce of choice, such as my Whole30 "Honey" Mustard, Copycat Raising Canes Sauce, or Copycat Chick-fil-a Sauce.

Store leftovers in a sealed container in the fridge for up to 1 week or the freezer for up to 3 months.